I found this recipe from Cooking Light magazine. I love this recipe. I always have these ingredients on hand and I was able to whip it up really quickly. I think that this could serve as a main meal or as a side dish, depending on what you're looking for.
The recipe doesn't call for the vegetable to be cooked at all which is fine, but since I did serve this warm I think next time I'll try to blanch the veggies a little bit.
Asian Peanut Noodles:
(adapted from Cooking Light)
6 ounces whole-wheat linguine or spaghetti
1 teaspoon sirarcha
1 tablespoon reduced-fat creamy peanut butter
3 teaspoons low sodium soy sauce
2 teaspoons fresh lime juice
1 cup matchstick-cut carrots
1/2 cup matchstick-cut green onions
Cook the noodles according to package directions, omitting salt and fat. Drain them well.
Combine the sirarcha, peanut butter, soy sauce, and lime juice in a large bowl, stirring with a whisk to combine well. Add the noodles, carrots, and green onions; toss and serve immediately.